Coffee Chicken
Elevate your dinner game with Coffee Chicken, a bold and savory recipe that combines tender, juicy chicken thighs with the rich, complex flavors of strong brewed coffee. Marinated in a delightful blend of coffee, brown sugar, soy sauce, balsamic vinegar, and garlic, this dish achieves the perfect balance of sweet, savory, and umami notes. Searing the chicken creates a beautifully crisp skin, while roasting it in a coffee-infused marinade enriches its deep, caramelized glaze. This oven-to-table recipe is quick to prepare, making it an excellent choice for weeknight dinners or casual entertaining. Garnished with fresh parsley and served with the irresistible pan sauce, Coffee Chicken pairs wonderfully with roasted vegetables or a creamy mashed potato side. Perfect for those seeking adventurous flavors, this recipe is a must-try for coffee lovers and culinary explorers alike.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 240 ml Brewed strong coffee
- 2 tablespoons Brown sugar
- 3 tablespoons Soy sauce
- 2 tablespoons Balsamic vinegar
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
In a medium bowl, whisk together coffee, brown sugar, soy sauce, balsamic vinegar, minced garlic, and ground black pepper to create the marinade.
Place the chicken thighs in a large resealable bag or a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated, then seal the bag or cover the dish.
Refrigerate the chicken for at least 1 hour, or up to overnight for deeper flavor.
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Remove the chicken thighs from the marinade, letting the excess drip off, and season them on both sides with salt.
Sear the chicken in the skillet, skin side down, for 3-4 minutes or until the skin is golden and crispy. Flip the chicken and sear the other side for another 2-3 minutes.
Pour the reserved marinade into the skillet with the chicken, then transfer the skillet to the preheated oven.
Roast the chicken in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle the chicken with chopped fresh parsley and serve warm, spooning the pan sauce over the top for added flavor.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 22.5 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
